Description
Deviled Egg Macaroni Salad is a creamy and tangy pasta salad that combines the flavors of deviled eggs with classic macaroni salad. It’s a delightful side dish perfect for picnics, potlucks, or as a light summer meal.
Ingredients
Scale
For the Salad:
- 8 ounces elbow macaroni
- 6 hard-boiled eggs (peeled and chopped)
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon sweet pickle relish
- 1/4 teaspoon smoked paprika (plus more for garnish)
- 1/4 cup finely chopped red onion
- 1/4 cup chopped celery
- Salt and black pepper to taste
- Chopped chives or parsley for garnish (optional)
Instructions
- Cook the Macaroni: Cook the macaroni according to package directions until al dente. Drain and rinse with cold water.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, pickle relish, smoked paprika, salt, and pepper.
- Combine Ingredients: Add chopped eggs, red onion, celery, and cooled macaroni to the dressing. Gently stir to combine.
- Chill and Serve: Refrigerate for at least 1 hour. Garnish with paprika and chives or parsley before serving.
Notes
- For extra tang, add Dijon mustard or hot sauce.
- Substitute Greek yogurt for half the mayo for a lighter version.
- The salad tastes even better when made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 140mg
